Zucchini Frittata

I can remember my mom making this dish (or a variation of it, because I changed a few things!) as a kid. She would make it for parties or family gathering and cut it up into small cubes for an appetizer. I am sure my siblings and I ate more than an "appetizer portion" it was yummy and always a treat. Now I make it for something to keep on hand for lunch or to serve with a salad for a light, summery dinner dish. I hope you enjoy it too!

Ingredients:

3 cups zucchini, grated

1 cup parmesan cheese, grated

5 eggs, lightly beaten

1 sweet onion, chopped

1/2 cup expeller pressed coconut oil

1 cup flour

1.5 tsp baking powder

1/2 tsp salt

1/4 tsp pepper

1/2 cup bread crumbs *** (see note below regarding seasoning)

6 mushrooms, chopped OR

1/4 cup orange bell pepper, chopped

***NOTE ON BREAD CRUMBS: you can purchase already seasoned bread crumbs and use those, or if you prefer, purchase or make plain bread crumbs and add 1/8 tsp. garlic powder, 1/8 tsp. dried oregano, and 1/8 tsp. dried basil for extra flavoring to your crumbs).

*** Note on Mushrooms VS. Bell Peppers: You can make this recipe either way, the bell peppers leave a sweeter taste to it, the mushrooms a more veggie taste, either way is good. The original recipe called for mushrooms, but I subsitituted when I didn't have any on hand. Don't use more than 6 mushrooms because they release moisture and will leave your dish too runny. Sometimes I make it without either!

Before

After

Directions:

Preheat your oven to 350 and grease a 9 x 13 glass dish. Mix all wet ingredients together first, then add the dry and mix until well blended. Pour into your glass dish and bake for 40 minutes until the top is lightly golden. Cool and cut into cubes for an appetizer or squares for a dish. This can be served hot or cold and makes great left overs!

"Fruity Water"

So I live in a "dessert climate" and well, summer is officially here. It's hot. And we are feelin' it! So in effort to encourage myself AND remind myself to drink more water during the day, I set out a pitcher of water on the counter or in the fridge and add different "fruity flavors" to it daily to keep my water consumption fun, exciting, and well, consistant! My daughter then spottedthe pitcher and replied "Mom, I want some of that fruity water" hence fruity water was born and is now a staple in my house most days of the week... funny how everyone (including my husband) drinks more water when it's got a splash of flavor in it!

Different Ideas to slice up:

• Strawberry, lemon mint (pictured above)
• Orange, lemon, lime apple (pictured below)
• Strawberry, blackberry, mint
• Grapefruit, Orange, Pineapple
• Orange, Strawberry, lime

Of course the possibilities are endless, but those are the ones I have tried so far. I also do this when hosting a party, I add my slices of fruit to my water bowl for good looks and good flavor :)

Tzatziki

Umm, this IS SOOOOOOOO good! For starters, let me say, I have a wonderful sister-in-law who is Persian.... she just so happens to be a great cook. So is her mom. And she has taken us to a few dynamite Persian restaurant's over the years, where without fail, they serve Tzatzkik. So, I have had scrumptious dish many times, thanks to her introducing it to me- and I finally got around to making a batch of it on my own when a big bunch of fresh dill showed up in my CSA box. This is a great recipe to make if you are going to a picnic or asked to bring an appetizer or finger food to a gathering... it will be LOVED by all, so make sure you make enough! I made it and snacked on it for lunch then served it as a side for dinner, and my whole family devoured it... it was that tasty--- and did I mention it's also fast, easy, error proof, minimal ingredients, so little prep---- I could keep going, really I could!

Ingredients:

16 oz. plain Greek yogurt

1/2 English cucumber, diced small

1-2 cloves garlic, minced

2 TBSP fresh dill, chopped finely

1/8 tsp sea salt

1/8 tsp pepper

***pitas, flat bread, or pita chips to serve with it

Directions:

Scoop your yogurt into a large bowl to mix everything in. Then mince your garlic, chop your dill, cucumber, and s & p. Then taste it, does it need more garlic for your taste buds?? add another clove. More cucumber, chop up another chunk. Serve it with pita bread, flat bread, crackers, pita chips, or over rice with kabobs (Persian style!). Cover and let chill until serving.

Pita Chips...

Here's a great use for left over pitas... or a quick idea for some easy chips to go along with hummus and dips. Simply take your pitas, slice them in half, peel the pocket into 2 pieces, brush on some olive oil or grape seed oil, then sprinkle your sea salt & garlic powder on them and cut them into triangles. Heat your oven to 350 and lay them on a cookie sheet, then bake for 10- 15 minutes depending on how crispy you like them (and how thick you pitas are). You can add different spices like cumin or dried herbs or even cinnamon & sugar for a sweet treat!

Allergies: this is a great way to tailor your snacks to your specific needs. If you have allergies or are avoiding certain ingredients, you can find pitas or tortillas to your specifications and then make these to meet all your food needs!

Stay tuned for another hummus recipe, as well as a recipe for a Persian dip, Tzatziki, to serve along side your homemade pita chips!

Homemade Hummus

Simple. Creamy. Flavorful. Effortless. Enough said.

Ingredients:

2 cans garbanzo beans

1/2 cup olive oil

1/4 cup lemon juice

2/3 cup tahini

2 cloves garlic

1 tsp sea salt

2 TBSP pine nuts

2 tsp fresh parsley

* 1/2 tsp. red pepper flakes if you want to heat it up!

Directions:

Dump it all in your Vitamix or blender and puree until smooth. Serve with pitas, crackers, vegetables, and more!!

Mini Pita Bites

Here's a quick, nutritious, and MAJORLY tasty lunch option- it is SO SO SO great it you have kids (little fingers love little sandwiches!) but just as great for big kids too! They are perfect for a luncheon, shower, or any ol' get together where you are bringing along something to munch on! Bring them as an appetizer, for a pot luck, or serve them any day of the week for snacks or lunch- I introduce to you, Miss Mini Pita Bite. Ain't she cute??

Ingredients:

Pita Breads (I get whole wheat ones at Trader Joe's)

Your favorite flavor hummus

Lots of fresh veggies and herbs like:

• carrots
• bell peppers
• cucumbers
• bean sprouts
• sprouts
• spinach
• avocado
• fresh parsley
• fresh dill*So, recently I clued into the "mini" pitas available at Trader Joe's (verses the ones that are the size of a salad plate) and my daughter loved them because they were so "tiny!" They also leave a "star" shaped piece in the bag once you remove the 4 mini circles that are connected- so that is extra fun to dip!

Simply slice your pitas in half, open them up and stuff them full of your favorites! Enjoy!!

Spanish Potato Omelet EXTREME!

(Notice the pesky little fingers trying to sneak a bite!)

So, I did it, I ventured to change an old and passed down family recipe of my Grandma's. She used to make it with her mom in Spain, then when she started her own family here, she made them a staple in her house, making them multiple times a week. She would always bring them to family gatherings and we would sneak piece after piece until it was gone. I have found this to be such a great dish now that I have my own family. My little one loves them- as does my husband, it's great for breakfast lunch or dinner, it's hardy and easy to serve, and easy to make. Need I say more??

The original recipe is simple, and I like it that way. It has Canadian bacon/ham, green onions, parsley, eggs, and potatoes. This time, I thought I would throw some more ingredients in to see how it fared- it was still tasty and delicious! I don't think you can go wrong adding whatever ingredients you are in the mood for!

Ingredients

4 potatoes, peeled and sliced

12 eggs, beaten together

2 TBSP expeller pressed coconut oil

1 TBSP butter

1/2 tsp salt

1/4 tsp pepper

1/ onion, diced

1 red bell pepper, diced

4 pieces turkey bacon, diced

4 mushrooms, diced

2 green onions, diced

Directions:

Preheat your oven to 425. Wash and peel your potatoes. Slice them thinly and set aside. Dice your onion, bell pepper, turkey and green onion. Add a drizzle of oil and your butter in your largest skillet, saute your diced vegetables, then add your potatoes and let them brown for about 3- 5 minutes. Next, beat your eggs with your s & P, and pour over the top of your sauteing vegetables. Let it cook for about 3-4 minutes, pulling the sides away from the pan with a spatula so that the egg continues to run down the edges of the pan and continues cooking. Then put it in the oven to bake for 20-25 minutes until it's golden brown on top. Remove with a pot holder and LEAVE THE POT HOLDER ON YOUR HANDLE OF YOUR SKILLET SO THAT YOU DON'T BURN YOUR HAND!!! Let it cool, then run a spatula around the outside and slide it out onto a dish. Serve warm or cold, slice like a pizza (if you serve it as a meal) or cut it into cubes if you serve it as an appetizer or finger food.

Superbowl Snack

Bean Tacos (or Burritos or Nachos)

Don't forget about this tasty option for the Superbowl this weekend! It is so, so good and only takes about 15 minutes to make!!! I am going to serve it in a bowl along with corn chips and let people snack on it like a dip- it's healthy and filling and will be the newest addition to my Superbowl cravings!

Here's another great recipe, super easy, passed on to my from my sister. Honestly, this meal has such little prep and comes together so quickly it's a great last minute choice. You can prepare your own beans from scratch (by soaking them over night and boiling them the next morning) or you can used canned.

Ingredients:

2 cups cooked pinto or black beans

1 green bell pepper, chopped

1 cup salsa (I used Trader Joe's chunky jarred salsa)

1/2 cup onion, diced

1 cup frozen corn

1 tsp cumin

1 tsp fresh cilantro, chopped

corn tortillas

Directions: Chop and dice your onion and green pepper, throw them in a pan with a little grape seed oil and saute them for about 3-4 minutes. Then add in your beans, salsa, cumin, and corn. Stir and cook for about 3 more minutes. Remove your pan from the heat, add your chopped cilantro, give it a final stir and scoop a portion into a warmed tortilla! Easy as can be and as tasty as all get out!

*** Make sure you use a salsa that you like, jarred works better than fresh, but use your favorite because it will make or break the recipe. Also, this makes great left overs "nacho style"- scoop it up with a crunchy tortilla chip for your lunch or a quick snack!

Roasted Eggplant Soup

Branching out. That's what I am doing.... thanks to my Abundant Harvest Organics Veggies that I get weekly. Because I receive certain things in my box, I am encouraged (or forced if I don't want to be wasteful which is one of my main goals when it comes to my kitchen!) to try new things, things I wouldn't necessarily come up with on my own. So this week, I not only got tomatoes, onions, and eggplant in my box- I also got a recipe for a Roasted Eggplant Soup that I had never tried... and I tried it.... and I liked it.... and I would make it again! So I am passing on the recipe to you, give it a chance, put a little pep in your step and branch out too- you never know what you will come across!

I personally think this soup would be perfect for a dinner party as the appetizer, or a luncheon served along with a light salad. We had it tonight for dinner with a hardier salad and I thought it was perfect, it reminded me of something you would order at a quaint little restaurant! I omitted the crumbled cheese, for preference sake, but it was delicious just the same.

Ingredients:

1 large egg plant or 2 medium ones, halved

3 tomatoes, halved

1 onion, halved

4 large cloves of garlic, peeled

Grape seed oil or Olive Oil

Salt & pepper

1 tsp dried thyme

4 cups chicken broth

1 cup heavy cream

** 3 ounces crumbled cheese of your choice** optional

All your veggies ready to roast, lightly brushed with Grape Seed Oil and sprinkled with S & P.

After Roasting for 40 minutes...

Directions:

Wow, this soup is easy on the prep, it takes awhile as far as actual cooking time, but honestly, it's very little hassle. You are going to wash and half your veggies and peel your garlic, placing them on a foil-lined roasting pan or cookie sheet and pop them in the oven at 400 for 40 minutes until they are lightly browned. Then scoop them up and into a pot they go with the chicken broth and thyme. Bring that to a boil and then let it simmer for another 35 minutes. From there, take and dump it in your Vitamix or Food Processor and puree it, add it back to your pot, add your heavy cream and bring it to a simmer again. Serve it up in soup bowls or mugs and add your crumbled cheese it you'd like!

Homemade Salsa...

Here's a super quick and crowd pleasing recipe for homemade salsa that we've used in our family for a long time. We have tomatoes coming out of our ears over here, so we've been making lots of tomato filled recipes this summer. The easiest way to make this salsa is to dump it all in your Food Processor and let IT do the work! (In the photo I gave it a whirl in my Vitamix, which sad to say- didn't turn out too well, it was a little frothy and unevenly chopped, but you never know until you try! Stick to your Cuisinart!)

Ingredients:

2 lbs. tomatoes

3 cloves garlic

3 green onions

1/2 bunch cilantro

1 TBSP Red Wine Vinegar

2 tsp sugar

2 tsp lime juice, fresh

1/4 tsp onion powder (I didn't have so I omitted)

1/4 tsp salt

1/4 tsp pepper

FOR THE KICK, depending on how heated you like things choose ONE of the following options:

• 2 roasted jalapeno peppers OR
• raw jalapeno peppers, seeds removed OR
• 1/2 a can of green ortega chilies OR
• nothing extra, still delicious!

Directions:

Put all of the ingredients in your food processor (I chopped my tomatoes in half, as well as my green onions and I minced my garlic first) then just pulsate it until it's the consistency that you like! Enjoy with some tortilla chips!

Lettuce Wraps

These are awesome, super fast and really easy.... give them a whirl, they are a modification of a recipe from All Recipes... kinda like P.F. Changs Lettuce Wraps.. but better :)

Ingredients:

1 lb ground turkey

3 cloves garlic

1 1/2 shittake mushroom

1 large carrot, shredded

2 TBSP fresh ginger, grated

2 TBSP brown sugar

5 TBSP soy sauce

1 TBSP rice vinegar

1 TBSP sesame seed oil

1 (8oz) can water chestnuts, chopped

1/2 cup green onions

Directions

Chop your mushrooms, water chestnuts, and shred your carrot. Then brown your ground turkey with your minced garlic until it's no longer pink. Dump in your chopped items and let them cook for 2-3 minutes. Add your ginger, soy sauce, brown sugar, sesame oil, and rice vinegar and stir it well letting cook for another 2-3 minutes. Last add your chopped green onions, give a final stir and let cook for 1 more minute. Wash and spin lettuce leaves, from Iceberg or Romaine Lettuce. Serve as an appetizer or main dish.

Spanish Potato Omelet

So here's my grandma's recipe for her Spanish Potato Omelet (it's also posted on my sister's blog). I love this recipe, it brings back so many fond memories and it fills the belly as a meal or tantalizes your taste buds as an appetizer. I made it tonight with the Simple Spinach Salad for dinner and it was DE-LICIOUS!

First, you will scrub, peel, cut in half, then slice your potatoes in 1/4 inch pieces (pretty thin). By the way, can you see my little scrubber brush in this picture?? I love that thing! I scrub my potatoes, sweet potatoes, carrots, and more with that thing! It's great!!!!

After you cut your potatoes, you will chop your onion, green onion, and ham and add it to an OVEN SAFE frying pan that has 2 TBSP butter and 1 TBSP oil in it. Once they saute for 10 minutes and start to brown, you are going to beat 12 eggs, yes I said 12!!!!

Then add 1/4 tsp pepper and 1/2 tsp salt to your eggs, as well as 1 TBSP chopped parsley, and pour it over your potato mixture, making sure it's evenly covered.
Next, put it in your oven that has been preheated to 400 degrees for 20 -25 minutes until it is golden brown around the edges and on top. Pull it out with a pot holder (and I recommend leaving the potholder on the handle, even if you have to attach it with a rubber band because I have burned my hand many a'times forgetting that it's hot once it's out of the oven and sitting on the stove).
To get it out of the pan, simply slide a spatula around the edge and slide it (or flip it upside down) onto a plate. Then, you can either slice it in squares for an appetizer or pizza wedges for a meal. You could technically make this for dinner or breakfast, or heck, eat it for lunch for all I care!
Ingredients:

4 medium potatoes, peeled

12 eggs

1 small onion, chopped

4 green onions, chopped

1 TBSP fresh parsley, chopped

12 pieces canadian bacon or ham, diced

1/4 tsp pepper

2 TBSP butter

1 TBSP oil

1/2 tsp salt

Bake for 20-25 minutes at 400 degrees.

Bruschetta...

Huh Hum... my fresh grown basil and tomatoes from our little garden!

The Bruschetta Mixture, it's almost too pretty to eat, but not quite!

Lots of these little guys fit on a cookie sheet... the more the merrier!

And the finished product- drooling yet??

Here's a fabulous appetizer to try, actually, you could probably eat the whole batch and consider it a meal :) I don't even like tomatoes, but I LOVE this dish!

Ingredients:

6 Roma tomatoes, coarsely chopped

1 clove garlic, minced

2 TBSP olive oil

1 TBSP balsamic vinegar

1/4 cup fresh basil, chopped

1 fresh baguette, sliced into 1 inch pieces

1/4 cup Parmesan, shredded

sea salt

Directions:

Preheat your oven to 400. Wash and chop your tomatoes and basil, mix them with the olive oil and sea salt in a bowl. Sprinkle you baguette with olive oil and toast in the oven for a few minutes- about 5. Take the baguettes out and spoon the mixture onto them, sprinkle parmesan over top and cook for another 3-4 minutes in the oven until the toast is golden brown and the cheese is melted. Serve as an appetizer or along side of a salad or light meal.

An alternative if you aren't going to serve these right away, like it you are taking it somewhere as an appetizer: toast the bread with olive oil and parmesan on top and set out the bruschetta mix separately and let people scoop their own as they are needed.

* You can use a variety of tomatoes for this recipe, Roma's are just firm and hold their shape well, that's why I recommend those, but sometimes I use a mixture, depending on what I have on hand. Also, you can make the mixture ahead a time and keep it in the fridge until topping the bread with it!